FISH TOM KHA GAIWITH UDON NOODLES AND PEANUTS
Ready in: 25 min. Prep time: 15 min. Cook time: 15 min. Serves 3.
Fish Tom Kha Gai
1 shallot or finely diced
200g brown mushrooms, thinly sliced
11⁄ tablespoons red curry paste (store-bought)
1 x 400g can coconut milk (shake well before opening)
1 kaffir lime leaf, central stem removed and finely sliced 2 teaspoons fish sauce
1 teaspoon brown sugar
1-11⁄ teaspoons soy sauce 200-250g dried udon noodles (or your favourite Asian noodles) 2 baby bok choy, thinly sliced 300g skinless, boneless, white fish fillets
Juice of 1 lemon
brown onion, 1-2 spring onions cup picked coriander leaves cup whole, roasted peanuts Bring a medium pot of salted water to the boil.
Heat a drizzle of oil in a medium fry-pan (with a lid) on low-medium heat. Cook shallot/ onion and mushrooms for about 3 minutes, stirring occasionally, until soft. Add curry paste and cook a further 30 seconds, stirring, until fragrant.
Add coconut milk, water, kaffir lime leaf, fish sauce, sugar and soy sauce. Bring to a simmer, then continue to simmer gently for 5 minutes. While sauce simmers, prepare noodles.
Place noodles in pot of boiling water. Stir well to separate strands and cook for 6 minutes (or according to packet instructions). Add bok choy for the last 1 minute cook time, until noodles are